Savory, Flavorful Authentic Braciole Recipe
This authentic Braciole recipe features thinly sliced beef rolled with a flavorful herb and breadcrumb filling, seared to perfection, and then slowly braised in a rich tomato sauce. It’s a classic Italian dish that pairs wonderfully with pasta, polenta, or mashed potatoes, delivering a savory and tender meal bursting with traditional flavors.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Braciole:
- 1.5 to 2 lbs flank steak or sirloin, sliced thin and pounded flat
- ½ cup Italian-style breadcrumbs
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh basil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil (for searing)
For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- ½ cup water or broth (as needed)
Instructions
- Prepare the Meat: Lay the beef slices on a cutting board and pound them to about ¼-inch thickness to ensure an even and tender cook.
- Make the Filling: In a bowl, combine the Italian-style breadcrumbs, fresh parsley, basil, minced garlic, salt, and black pepper. Mix thoroughly until the ingredients are evenly blended.
- Fill and Roll: Spoon a small amount of the breadcrumb filling onto each flattened beef slice. Roll the meat tightly around the filling and secure each roll with toothpicks or kitchen twine to hold its shape during cooking.
- Sear the Braciole: Heat 3 tablespoons of olive oil in a Dutch oven over medium-high heat. Once hot, add the braciole rolls and sear them on all sides until they develop a golden-brown crust. Remove from the pot and set aside.
- Make the Sauce: In the same pot, add 2 tablespoons of olive oil and sauté the finely chopped onion and minced garlic until fragrant and translucent. Stir in the crushed tomatoes, dried oregano, sugar (if using), and season with salt and pepper. Let the sauce simmer gently for about 5 minutes to meld the flavors.
- Braise: Return the seared braciole rolls to the pot with the tomato sauce. Cover the pot and simmer over low heat for 1.5 to 2 hours, turning the rolls occasionally. Add water or broth as needed to keep the sauce at the desired consistency and prevent sticking.
- Serve: Once cooked, carefully remove the toothpicks or twine from the braciole. Slice each roll and serve warm with the rich tomato sauce spooned over pasta, polenta, or mashed potatoes for a hearty and satisfying meal.
Notes
- Use a meat mallet or rolling pin to pound the meat evenly without tearing it.
- Italian-style breadcrumbs add flavor, but plain breadcrumbs can be used if unavailable.
- Securing the rolls with kitchen twine or toothpicks is crucial to keep the filling inside during cooking.
- Simmering slowly ensures tender, flavorful meat and a well-developed sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust seasoning and sugar in the sauce according to tomato acidity and personal taste.
Keywords: Braciole, Italian beef roll, tomato sauce, braised beef, Italian recipe, flank steak, savory beef rolls
